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Punkrock Chickpea Gravy

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“Deliciously AMAZING vegan gravy from Vegan with a Vengeance. Perfect for smothering mashed potatoes. I made this for our Mother's Day meal, and I fell in LOVE with it. They mention in the cookbook that you will be tempted to make this once a week, and I think they are right. There were no vegetarians present at dinner, much less any vegans, but the gravy was well received by everyone! I didn't have mustard seeds the first time I made this, so I used 1 tsp ground yellow mustard and it worked just fine.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the flour with 2 cups of water until the flour is mostly dissolved.
  2. Heat a large skillet over medium heat.
  3. Add the olive oil, onions and mustard seeds; cook for 10 minutes, stirring occasionally until the onions are browned and the mustard seeds are toasted.
  4. Add the garlic and saute for 2 minutes more.
  5. Add the chickpeas; use a potato masher to mash them (they don't have to be mashed into a paste, just make sure each one is broken up slightly; a few whole ones left are ok.
  6. Add the herbs and spices, soy sauce, and lemon juice.
  7. Scrape the bottom of the pan to loosen any browned bits of onion.
  8. Lower heat and pour the flour mixture into the pan.
  9. Stir constantly until a thick gravy forms.
  10. Stir in the nutritional yeast.
  11. If it looks too thick and pasty, add a little of the extra water and mix well. Keep warm until ready to serve.

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